Summary

Ingredients

• 4 chicken breast fillet (s) (120 g each)
• 2 egg (s)
• 1 lemon (organic), the zest and juice it
• Salt and pepper from the mill
• Nutmeg, freshly grated
• 80 g flour, instant
• 100 g breadcrumbs
• 200 ml sunflower oil for frying
• 20 g butter, cold

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Instructions

1. Wash the fillets and pat dry, cut diagonally into four slices each, season with pepper and salt. Whisk the eggs in a deep plate and season with 2 tablespoons of lemon juice, pepper and nutmeg. Also distribute the flour and breadcrumbs on a deep plate each.
2. First turn the chicken pieces one after the other in the flour. Then pull through the beaten eggs and finally bread with the breadcrumbs, taking care not to press the breading down too tightly. Heat the oil in a deep pan and fry the breaded chicken pieces until golden brown on both sides.
3. Melt the butter in a small pan, add the remaining lemon juice and 1 teaspoon lemon zest and season the lemon butter with salt and pepper. Briefly turn the baked chicken pieces in the lemon butter. Serve with lemon wedges and potato salad.